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FN2232 > topic6 alternative proteins > Flashcards

topic6 alternative proteins Flashcards

1
Q

what could semivegetarian consume?

A

dairy products, eggs, chicken and fish(no red meat)

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2
Q

what could Pesco-vegetarian consume?

A

dairy products, eggs, fish（no chicken）

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3
Q

what could lacto-ovo-vegetarian consume?

A

dairy products and eggs

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4
Q

what could Lacto-vegetarian consume?

A

only dairy products

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5
Q

what could ovo-vegetarian consume?

A

only eggs

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6
Q

vegan?

A

no animal products of any kind

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7
Q

different types of alternative proteins?

A

Legumes, pulses
High protein grains
Seeds and nuts
Seaweed and algae
Insects

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8
Q

cereal grain is low in lysine but high in thiamin

A
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9
Q

legumes is low in Methionine but high in lysine

A
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10
Q

for complementary proteins, One food may be lower in a specific essential amino acid while another food may be higher

A

Don’t necessarily need to combine different proteins at same meal. As long as calorie needs are met and a variety of plant proteins are consumed throughout the day

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11
Q

fatty acid need and vegetrian diet

A

Vegetarians typically consume less omega-3 fatty acids such as EPA and DHA than those who eat animal foods

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12
Q

ALA is found in plant-based source such as?

A

flax(亚麻), chia seed, walnuts and canola oil

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13
Q

ALA is converted to EPA and DHA however in limited amounts, true or false

A

ture

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14
Q

good source for omega-3 fatty acids like DHA and EPA

A

salmon, omega-3 fortified eggs

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15
Q

non-heme iron usually found in plant based foods, how to better absorb non heme iron?

A

vitamin c

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16
Q

Zinc not typically a concern for vegetarians

A
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17
Q

Iodine can be low in a vegetarian diet

A

in north america, iodine is low in soil

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18
Q

calcium intake can be varible

A

如果吃了含钙量多的食物：brocoli, tofu, fortified orange juice

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19
Q

vitamin concerns for vegetarians

A

VD and VB12

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20
Q

B12 is generally not found in plant-based foods,B12 is found in fermented foods however not enough to meet nutritional needs

A
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21
Q

Vitamin D is of concern especially living in Canada with limited sun exposure

A
22
Q

health benefits of vegetarian diet

A

Lower body mass
Reduction in CVD
Lower risk of type 2 diabetes
Overall lower risk of cancer

23
Q

Legumes?

A

Beans, soybeans, peas, pulses干豆

24
Q

good things of legumes

A

a. Inexpensive protein source,
b. Rich in:1. Complex carbohydrates (raffinose and stachyose)棉子糖和水苏糖 2.Dietary fibre3.protein
c. Low in fat

25
Q

Preparing Legumes

A
  1. Soaking of beans:Soft water is preferred
  2. Use of alkali but not recommended: May
    make beans too soft and Destroys thiamin
    3.Canned beans offer convenience
26
Q

Two main methods of soaking beans

A
  1. Overnight soaking in cold water
  2. Soaking for 1 hr in water that was brought to a brief boil
27
Q

Soybeans:Protein of high biological value

A

Texturized soy protein also called TVP or texturized vegetable protein

28
Q

Soy products

A

Texturized soy proteins
Whole soybeans
Soy milk
Tofu
Fermented soy product: miso味增tempeh豆豉soy sauce

29
Q

soy product that have the most protein content and the least

A

tempeh, most

30
Q

beyond meat burger actually has more kcal than the real meat burger

A
31
Q

About 1 cup or less of some grains contain the protein equivalent to 1 oz of meat or cheese

A
32
Q

grain with teh highest protein content per cup

A

buckwheat 23.8, Sorghum高粱 21.5

33
Q

nutritive values of seeds

A

Fe, Ve, potassium, Protein, fibre

34
Q

what are macroalgae?

A

visible to the eye and include seaweed and other multicellular algae

35
Q

classification of macroalgae

A

brown
red (especially high in protein and may be purple/blue/brownish red)
green

36
Q

examples of macroalgae

A
  1. Nori 紫菜
  2. Dulse红藻
  3. Kelp海带
37
Q

what is nori used for?

A

red seaweed used to wrap sushi rolls, high in B12 and EPA omega-3

38
Q

what is dulse used for?

A

red seaweed not as high in protein compared to Nori, also a source of EPA omega-3

39
Q

what is kelp used for?

A

brown seaweed, some varieties are used in miso soup

40
Q

seaweed and processed food

A

1.Agar(明胶) and carrageenan（卡拉胶） are often used as a plant-based gelatin alternative：thicken, stabilize or suspend 悬浮 foods

41
Q

Uses of carrageenan

A

chocolate, ice cream, puddings

42
Q

Uses of agar:

A

breads, processed cheese, mayo, icing and frozen diary products

43
Q

what is microalgae?

A

Single-celled microorganisms visible through a microscope

44
Q

nutritive value of microalgae

A

High in protein, EPA and DHA omega-3 fatty acids

45
Q

Not all algae can be consumed, give me few examples of edible microalgae

A
  1. Dunaliella杜氏盐藻 /盐藻
  2. Chlorella 小球藻
  3. Arthrospira (Spirulina)螺旋藻
46
Q

nutritive value of dunaliella

A

green, high in protein, richest source of beta-carotene, used as powders mixed into beverages

47
Q

nutritive value of chlorella

A

high in protein, used as powders and extracts added to foods

48
Q

nutirtive value of Arthrospira (Spirulina)

A

blue/green, high in protein and used as powders and liquid extracts

49
Q

Naked Juice Company and spirulina

A

Could contain amino acid phenylalanine and therefore people with PKU (Phenylketonuria) should avoid it—->Individuals with PKU have a decreased ability to metabolize the amino acid phenylalanine可能含有氨基酸苯丙氨酸，因此PKU(苯丙酮尿症)患者应避免食用—-> PKU患者代谢氨基酸苯丙氨酸的能力下降

50
Q

Duckweed浮萍

A

High in protein, vitamins and minerals
Beneficial for the environment
Common food in Laos, Thailand, Vietnam and Africa

51
Q

insects:Entomophagy: the consumption of insects

A

The most consumed insects are: beetles, caterpillars, bees, wasps, ants, grasshoppers, crickets, dragonflies, flies and other insects

52
Q

how to eat insects? Consumed whole, ground or as a paste

A

High in protein, low in fat, renewable, and sustainable

FN2232 (13 decks)

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